'Marry me' chicken

Jul 22 2024

Win someone over with this creamy chicken casserole. It's a great family meal served with mash, or new potatoes, and green beans

Ingredients

30
g plain flour
4
chicken breasts
125
g sundried tomatoes in oil, drained and roughly chopped, 3 tbsp oil reserved
1
red onion , finely chopped
3
garlic cloves , crushed or finely grated
½
- 1 tsp chilli flakes (to taste)
2
-3 thyme or oregano sprigs , leaves picked, or 1 tsp mixed dried herbs
150
ml double cream
250
ml chicken stock
35
g parmesan , grated
8
-10 basil leaves , torn, to serve
lemon wedges , to serve (optional)

Step 1
Put the flour on a plate and season with salt and freshly ground black pepper. Coat the chicken in the flour.
Step 2
Heat 2 tbsp of the sundried tomato oil in a large, lidded frying pan over a medium heat and fry the chicken for 8-10 mins until golden all over, but not cooked through. Set the chicken aside on a plate.
Step 3
Drizzle the remaining 1 tbsp sundried tomato oil into the pan and reduce the heat to medium-low. Fry the onion for 8-10 mins until softened but not golden. Stir in the garlic and cook for another minute before adding the sundried tomatoes, chilli and thyme or oregano, stirring well.
Step 4
Add the chicken back to the pan, then pour over the cream and chicken stock, and season well. Put the lid on the pan and cook on medium-low for about 20 mins, turning the chicken halfway through until it is cooked through and the sauce has thickened a little. Stir in the parmesan, then serve with a scattering of basil leaves and lemon wedges on the side for squeezing over, if you like.